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Mini Yogurt Cheesecakes

mini cheesecakes on small plate with whipped cream and strawberry
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★★★★★

5 from 1 reviews

These Mini Yogurt Cheesecakes are the best little treat! Easier to make than a full-sized cheesecake, perfect for individual servings and many ways to add your favorite toppings. A lightened up and mini version of a classic dessert. Gluten free friendly.

Ingredients

Scale
  • 2/3 cup graham cracker crumbs*
  • 2.5 TBS butter, softened
  • 8 oz cream cheese, softened (low fat or regular)
  • 1/2 cup plain Greek yogurt* or Skyr (2% or whole milk for best flavor)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 egg white
  • 1/2 Tbsp lemon juice (can omit but adds nice flavor)
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 325ºF. Line 9 muffin tins with cupcake liners; set aside.
  2. Make the crust: In a small food processor or blender (I used my NutriBullet) process graham crackers into crumbs, then pulse together with butter until combined. Evenly divide graham cracker mixture between the 9 liners (about 1 tablespoon per liner), pressing with back of tablespoon to flatten. Bake graham cracker crust for 8 minutes. Set aside to cool for 10 minutes while you make the filling.
  3. Make cheesecake filling: In a medium mixing bowl using electric mixer, beat together softened cream cheese until light and fluffy. Add in yogurt and sugar, beating again until smooth. Then add in egg, egg white, lemon juice and vanilla extract. Beat until just combined.
  4. Evenly distribute cheesecake batter into liners with baked graham cracker crusts. Bake for 15-20 minutes at 325ºF, until the edges are set and middle only slightly moves when moving pan. If edges are golden, cheesecakes are done.
  5. Remove from oven and allow pan to cool to room temperature, then place in fridge to chill for at least 2 hours before serving. Enjoy!

Equipment

Notes

GRAHAM CRACKERS: You’ll want about 6 sheets of regular graham crackers, or 4-5 gluten-free graham cracker squares. But go by the amount of crumbs you need – which is 2/3 cup.

BAKE AHEAD: These Mini Cheesecakes could be made a day in advance as well, chilling the cheesecake cups overnight.

YOGURT OPTIONS: This recipe has been made with both Greek yogurt and Skyr – either work. 2% or full-fat is recommended for a richer flavor. But 0% and flavored options would work too.

Prep time includes chilling the cheesecakes.

Nutrition approximate, based on gluten-free graham crackers.

Nutrition

Keywords: mini cheesecake, greek yogurt cheesecake, cheesecake bites, healthy cheesecake

Find it online: https://www.fitmittenkitchen.com/mini-yogurt-cheesecakes/